Roasted Stuffed Pears With Aged Cheddar

December 14, 2008 7:34:00 AM PST
This is a perfect recipe for cold winter days from Chef Chris Koetke of Kendall College. It is a cross between a cheese course and dessert and marries perfectly with a glass of port.ROASTED STUFFED PEARS WITH AGED CHEDDAR

Serves: 4

4 Bartlett pears

one-quarter cup golden raisins

one-quarter cup raisins

one-quarter cup dried tart cherries

one-half cup chopped walnuts

Black pepper

1 and one-half cups apple cider

2 Tablespoons butter

2 Tablespoons brown sugar

4 pieces aged Wisconsin white cheddar (2" x 2" inches and 1/4" thick)

one-quarter cup small diced Wisconsin white cheddar

1. Cut one-quarter off the bottom of each pear so that it is able to stand up without falling over. Using a melon baller, scoop out the center of the pear (including the pit) through the cut bottom of the pear.

2. In a small bowl, combine both raisins, cherries and walnuts.

3. Season the interior of the pears lightly with black pepper. Stuff the pears with the nut and dried fruit mixture. Pack the pears firmly and reserve any mixture that does not fit inside the pears.

4. Place pears upright in an 8" x 8" baking dish. Pour apple cider in the bottom of the dish along with the butter, brown sugar, and any left over dried fruit and nut mixture.

5. Bake in a 350 degrees F oven for 1 and one-quarter hours or until the pears are soft when pierced with a paring knife. While the pears are roasting, baste every 15 minutes with the liquid in the bottom of the baking dish.

6. Remove pears from oven and slice off the top of each pear at the point where the pear starts to taper. Place a slice of cheese on the cut portion of the pear and replace the top of the pear on the cheese. Return to oven for 5 minutes to melt the cheese.

1. To serve, place a hot pear in a bowl. Pour baking juices around the pear. Sprinkle the diced cheese in the bowl and serve.


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